So Many Dishes

I have to credit Ken for finding this new recipe. He has always loved perusing cookbooks. He actually has a notebook where he writes down titles and sources for recipes he thinks we should try. This one, though, he found on the web. When he said, “what do you think about the idea of Philly cheesesteak sloppy joes,” my answer was “it goes on our next menu.”

We both grew up in eastern Pennsylvania, and cheesesteaks were a staple. However, in Bethlehem, where I lived, a steak sandwich without cheese was more common. It was still the shaved beef and onions served on delicious rolls, but without the cheese and with chili sauce. If you remember the old Heinz chili sauce, that was it. They were good, but a Philly is superior. I will point out, however, that I’m not a Whiz girl. I like provolone, which is equally acceptable.

Sloppy joes were also part of my upbringing, although they were called hamburger barbecue. I did a little research, and hamburger barbecue is, in fact, a regional name for the dish in eastern Pennsylvania. I saw recipes called Pennsylvania Coal Region Barbecue that were identical to sloppy Joe recipes. The dish was a tradition for Christmas Eve when my parents were still alive. Because Christmas Eve evening is always hectic because of our musical involvement at church, my dad would make hamburger barbecue for us to eat between services. The past few years, without my parents and with only one Christmas Eve service to participate in, we’ve changed the tradition, but not by a lot. I discovered a recipe for turkey cheeseburger sloppy joes, version that uses ground turkey and sneaks some veggies into the mix.

The Philly cheesesteak sloppy Joe recipe starts out almost exactly like my dad’s sandwiches, then adds provolone. There’s an additional slice of cheese placed on the bottom half of the toasted bun, because, to my mind, you can never have too much cheese. I toasted some delicious brioche buns, and these sandwiches were a real treat.

Philly Cheesesteak Sloppy Joes

• 2 tablespoons butter
• 1 small onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 pound lean ground beef (I used 93% lean)
• 1/2 cup beef stock
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 12 slices provolone cheese, divided
• 6 brioche buns

In a large skillet over medium heat, melt the butter. Add the onion and bell pepper. Cook until softened, 6 to 7 minutes, stirring frequently. Don’t let the vegetables brown.

Add the ground beef and cook, breaking it up into small pieces with a wooden spoon as it cooks. Cook until the meat is browned, 5 to 6 minutes.

Stir in the stock, ketchup, Worcestershire sauce, and seasonings. Turn the heat down to low and simmer 5 minutes, or until the mixture thickens. (If you’re making this ahead of time, cover and leave at a low simmer. Don’t go in to the next step until you’re about 10 minutes from serving).

Stack 6 slices of provolone cheese on a cutting board and use a sharp knife to cut them into 1/2-inch pieces. Right before serving, stir in the cut cheese until melted.

Toast the brioche buns in a toaster oven or broiler. Lay the remaining 6 slices of provolone on the bottom half of each toasted bun. Top the cheese with the meat mixture and the top half of the bun. Serve warm. Makes 6 delicious but sloppy sandwiches.

Happy eating!